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Wee Wild Ones / Of the Wild - Food

2 - 10 11A Street NE Calgary AB T2E 4Z3 · Food - General

13 inspections

  1. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach in kitchen area was highly concentrated (more than 400ppm).Used cleaning cloths were stored on kitchen counter.Violations were discussed and corrected during the inspection.Bleach concentration (remeasured at 100ppm).Cleaning cloth stored in the sanitizing solution.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The oven had food debris build up.3) The microwaves also were also dirty.- Clean the aforementioned areas and equipment. Also, include all the indicated areas and equipment in kitchen sanitation schedule.
  4. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Almost all ceiling tiles in the kitchen had gaps. -Replace the kitchen ceiling tiles so there is no gap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The oven had food debris build up.2) The hood vents over the stove had dust accumulation. 3) The microwaves also were also dirty.- Clean the aforementioned areas and equipment. Also, include all the indicated areas and equipment in kitchen sanitation schedule.
  5. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Almost all ceiling tiles in the kitchen had gaps. -Replace the kitchen ceiling tiles so there is no gap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The oven had food debris build up.2) The hood vents over the stove had dust accumulation. 3) The microwaves also were also dirty.- Clean the aforementioned areas and equipment. Also, include all the indicated areas and equipment in kitchen sanitation schedule.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer was measured at 1000 ppm. - The operator remade the bleach solution, and it was measured at 100 ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Almost all ceiling tiles in the kitchen had gaps. -Replace the kitchen ceiling tiles so there is no gap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The oven had food debris build up.2) Hard to reach areas under dishwasher area had food debris build up.3) The hood vents over the stove had dust accumulation. - Clean the aforementioned areas.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food (pasta) temperature was measured at 42.2 degrees Celsius at serving time. Operator reported that the food had been left at that temperature for less than 2 hours.-Please ensure food temperatures are kept at or above 60°C for hot foods and below 4°C for cold foods until serving time.-Additionally, maintain a food temperature log record for both cooked and served food temperatures.Food temperature log record not available at the time of the re-inspection.
  9. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food (pasta) temperature was measured at 42.2 degrees Celsius at serving time. Operator reported that the food had been left at that temperature for less than 2 hours.-Please ensure food temperatures are kept at or above 60°C for hot foods and below 4°C for cold foods until serving time.-Additionally, maintain a food temperature log record for both cooked and served food temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Suitable thermometer not available for verifying dishwasher rinsing temperature.-Please provide functional and well-calibrated thermometer capable of monitoring dishwasher temperature, and maintain the temperature log record.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels not kept in a suitable dispenser that prevents bulk contamination.-Please provide appropriate paper towel dispensers throughout the daycare to ensure sanitary dispensing and prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris was observed throughout the kitchen.-Please clean and maintain in sanitary condition at all times.
  10. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Flats of eggs were stored on the top shelf in the reach in cooler. Lower shelves had vegetables stored below. Corrected onsite. Ensure raw eggs and raw meats/seafood are stored below any ready to eat foods/vegetables.
  11. Demand Inspection

    0 infractions

  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher temperature tested 67C. Ensure dishwasher is able to reach 71C internally.